• Join our bustling North Sydney Bakery, Deli and Bistro
• Opportunities for growth and development with flourishing hospitality group
• Daytime-focused role - no late nights

EXPERIENCE AND QUALIFICATION

• Experience as Traiteur or production chef preferred but not required
• Interested in growing and developing traditional French cuisine techniques
• Experience in a commercial kitchen leading a small team.
• Experience with charcuterie techniques advantageous.
• Flexible, adaptable and able to work with tight deadlines.
• Certificate III in Commercial Cookery or related field.

THE ROLE

We are looking for a Junior Sous Chef to join our retail team at Loulou. This role will assist the Head Traiteur in the leadership and development of a small brigade of senior Chefs and Cooks, producing charcuterie and rotisserie products for our Boulangerie & Traiteur and Bistro kitchens. The Boulangerie & Traiteur is open 7 days a week, from 7am to 4pm and so the roster will be days only (no late nights) but will include weekend work.

RESPONSIBILITIES

• Manage the production workflow for Loulou’s retail, ensuring efficient food prep, quality, and timely service.
• Oversee inventory, streamline processes, and coordinate staff to maintain smooth operations and meet customer demand.
• Collaboration with the Head Traiteur in the ideation and costing of new menu items for the Boulangerie & Traiteur and Bistro.
• Prepare charcuterie and rotisserie products for retail and wholesale.
• Working with the Boulangerie & Traiteur management team to ensure an overall productive team culture and productivity.
• Ensuring quality of dishes at all stages of preparation, presentation and execution.
• Executing menu and product items on time, to specification and to the highest possible standard.
• Assist with the recruitment and training of staff within the Boulangerie section.
• Ensure kitchen operations are executed with Health, Safety & Environment legislation adhered to while explaining and enforcing hygiene regulations.